Paneer ( Cottage Cheese ) recipes are one of most favorite recipes out of vegetarian Indian recipes. Variety of curry recipes could be prepared from paneer such as Kadhai Paneer, Butter Paneer, Paneer Bhurji, Paneer do pyaza, Shahi Pane er, Matar Paneer etc.

Following recipe is “Paneer Malai Kofta Curry” i.e. paneer ( cottage cheese) dumplings dipped in rich gravy prepared using Indian spices and tomatoes. This is one of the most popular dish made from paneer. It looks difficult but its very easy to prepare at home. Follow the recipe and try it out at home.

Ingredients:

For Koftas (duplings)

200 gms paneer

2 potatoes

50 gms green peas

1 carrot, grated

1 tsp dry mango powder

1/4 tsp garam masala

1/4 tsp coriander powder

1/4 tsp turmeric powder

2 tbsp corn flour

1 slice bread crumbs

1 tblsp chopped cashew nuts

1 tblsp raisins (kishmish)

Oil for deep frying

Salt as per taste

For Curry (Gravy)

1 large red onion, finely chopped

1 tbsp cashew nuts

1 inch piece of ginger

3-4 cloves of garlic

1 tsp cumin seeds

1 inch piece of cinnamon

2 cloves

3 small green cardamon

1 bay leaf

4 medium sized fresh tomatoes, finely chopped

1 tsp garam masala

11/2 tsp dry coriander powder

1 tsp red chili powder

1/2 tsp turmeric powder

1 tsp malai kofta mix powder or kitchen king powder

1 cup whipped cream /fresh cream

1 cup whole milk

1 tbsp ghee

Salt as per taste

2 tbsp cilantro (coriander leaves), finely chopped

Method:

Grate the paneer and keep aside. Boil and mash the potatoes and keep aside. Mix all the kofta ingredients and make soft oval shaped balls by pressing it tightly. Deep fry the kofta balls over low – medium heat until turns golden brown. Place fried koftas on the kitchen tissue to soak the extra oil.

Heat 1 tbsp ghee in a nonstick pan over medium heat and add prepared onion paste into it. Cook it for few minutes (about 5 minutes) by stirring frequently until turns light brown then add second ( tomato) paste over it and again cook for next 5-8 minutes.

Add cream, salt, half of the coriander leaves and milk (optional, if gravy looks thick) and mix well with pastes. Allow it to cook for next 5-8 minutes over low-medium heat while stirring quite often.

Kofta curry is ready. For serving, first place the koftas on the serving platter then add hot curry over the koftas and sprinkle coriander leaves to garnish. This spicy malai kofta curry goes well with Indian tandoori rotis / naan or kulchas.